Description
A hearty, rustic vegetable soup featuring tender potatoes, crisp cabbage, and a variety of vegetables in a savory broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 4 large russet potatoes (peeled and cut into ½-inch cubes)
- 2 large carrots (sliced into ¼-inch rounds)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 1 small head green cabbage (cored and chopped into 1-inch squares)
- 1 can diced tomatoes (14.5 ounces, undrained)
- 6 cups vegetable broth
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- salt (to taste)
- black pepper (freshly ground, to taste)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, then add garlic and cook for one minute.
- Add potatoes and carrots with half the broth. Cover and simmer for 10 minutes.
- Add green beans, cabbage, tomatoes, remaining broth, bay leaves, and thyme. Bring to a boil, then reduce heat.
- Cover partially and simmer for 20-25 minutes until potatoes are fork-tender.
- Remove bay leaves, discard, and season with salt and pepper. Rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: soup
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 4g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Store in airtight containers in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently with a splash of broth if needed.